COW WOW KOREAN BBQ

4-2B: .05(7)(a)1Observed a slicer across from the 3 comparment sink with food residue from a previous day's use. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

10D: .04(4)(d)Observed multiple containers of food in dry storage that were not marked with the common name of the food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Containers were labeled with the name of the food.

14B: .05(10)(a)Observed several metal food bowls above a reach-in cooler stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Dishes removed to be rewashed.

15C: .05(7)(a)2,3Observed several metal food containers with sticker residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

12A: .04(4)(q)Observed food containers stored in direct contact with the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person inn charge removed all food containers that were stored in direct contact with the floor and elevated them so that they were 6 inches off of the floor.

12C: .04(4)(m)Observed sanitizer container stored in direct contact with the floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Person in charge removed the sanitizer from being stored directly on the floor and elevated it to an appropriate shelf dedicated for the sanitizer.

6-1A: .04(6)(f)Observed multiple TCS (Time/Temperature Control for Safety) foods such as eggs, lettuce, soybean sauce, beef over 41 deg F. See temperature observations below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded food out of compliance.

15A: .05(6)(a)Walk in Cooler mentioned above unable to maintain 41 deg F or below. PIC mentioned ice on motor unit needs to defrost first. Do not use cooler to store TCS foods until unit is able to maintain 41 deg or below. Monitor closely. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

4-2B: .05(7)(a)1Observed black mold-like substance in ice machine. Observed white slime-like substance on beef broth slush machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded or allowed to cool.

9-2: .04(6)(k)Observed facility vacuum packaging meats and keeping them for longer than 48 hours. Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority. (C) Corrective Actions: Items were discarded.

15A: .05(6)(a)Observed back reach-in cooler and front meat cooler at temperatures too high to hold foods at 41F or below (see temperature log). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: All time/temperature control for safety items were removed and coolers were taken out of service. An informal inspection will be conducted on or before 08/26/2024 to ensure coolers are in good repair.

17D: .07(4)(b)Observed multiple employee jackets and bags stored over food in dry storage area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All employee items were moved to employee area.